Gluten-Free Healthy Apple Crisp

Ahh... Apple Crisp! This is when you know the Fall season has arrived! 

For some reason, I'm not sure why, but during the Fall I make a lot of apple crisp dishes.  

Lately I have been making my apple crisp a little healthier because of my son's health issues. I'm glad to say my family has not complained, it still has the same great taste that you look for in a apple crisp.

As far as the type of apples go, I usually buy apples that are on sale, but feel free to use any of your favorite variety of apples and Enjoy!

Ingredients:

For the filling:

• 6 medium apples, peeled, cored, and diced
• 1 teaspoon cinnamon
• 2 tablespoons agave nectar (I use amber)
• 1 teaspoon lemon juice

For the topping:

• 1/2 cup almond flour
• 1/2 cup gluten-free whole oats
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup pecans, chopped
• 1/4 cup agave nectar (I use amber)
• 1/4 cup unsalted butter

Directions:

1. Preheat oven to 375 degrees F.
2. In a medium bowl mix all the ingredients for the filling. Stir together until apples are coated evenly.
3. In a separate bowl mix all the topping ingredients.
4. Using a fork or your fingers mix until the topping has a crumbly consistency.
5. Put the apples into a 9-inch pie dish or baking dish. Cover with the crumble topping.
6. Bake for 30 to 35 minutes, or until the top is golden brown. Remove from the oven and cool for 5 to 10 minutes.
7. Apple crisp is best served immediately while still warm.
8.  It can also be served at room temperature. Store, covered, in the refrigerator  for up to 4 days.

Crockpot Paleo Orange-Sesame Chicken

Due to some health issues my youngest son has been having, I have been trying out some Paleo recipes. This recipe I'm sharing with you today is a family favorite!

Cooking the paleo way can be tricky at first, I definitely have made quite a few mistakes, but with a lot of research I have finally gotten the hang of it! 

I hope you enjoy this recipe as much as my family does!


Ingredients:

2 pounds boneless/skinless chicken breast, cut into cubes
1/3 cup coconut aminos
1/3 cup raw honey
2 tablespoons juice from 1 orange
2 tablespoons tomato paste
1 tablespoon sesame oil
1 tablespoon garlic, minced
salt & pepper, to taste
sesame seeds, garnish

Directions:

1. Place chicken breast cubes in crock pot.
2. In a small mixing bowl combine coconut aminos, honey, orange juice, tomato paste, sesame oil, garlic, salt, and pepper.
3. Pour sauce over chicken and cook in crockpot on low for 3-4 hours.
4. Remove chicken from crockpot, set aside.
5. Remove sauce from crockpot and place in a saucepan over medium heat. Let simmer for 20 minutes until it has reduced by half and is thick and shiny.
6. Toss the cubed chicken in the thickened sauce and sprinkle with sesame seeds.

*NOTE:  You can substitute the coconut aminos with 1/3 cup coconut milk and 1 1/2 teaspoons red curry paste...  

Mom's Blueberry Crumb Bars

I don't know why, but I have been craving blueberries lately! So I decided to whip up a batch of my delicious blueberry crumb bars.  The bars are cheap and easy to make… and my family loves them!  I had the blueberries on hand, but you can easily swap them out for raspberries, cherries and even cranberries.  This recipe is very versatile... get creative with the fruit and mix it up.  You can even put nuts into the crumb topping! I hope you enjoy these as much as my family does!

Ingredients:  Makes 3 dozen bars

• 3 cups all-purpose flour
• 1-1/2 cups white sugar, divided
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup cold unsalted butter
• 2 eggs, slightly beaten
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 4 cups fresh or frozen blueberries

Directions:

• Preheat the oven to 375 degrees F. Grease a 9×13 inch pan.
• In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into the prepared pan.
• In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture.
• Bake in preheated oven for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.